 |
Prep Time: 30 Minutes Cook Time: 12 Minutes |
Ready In: 42 Minutes Servings: 2 |
|
This is indescribably good.....a great recipe for a special occasion for 2 people. If you plan on making this for more than two people, do it in separate batches. I serve this over rice and also have french bread to mop up the delicious sauce. Recipe is from Chef Paul Prudhomme's Louisiana Kitchen. Ingredients:
1 lb medium shrimp, shelled and deveined (use the shells to make shrimp stock) |
6 tablespoons shrimp stock (use my recipe for seafood stock or your own) |
3/8 lb unsalted butter |
1/4 cup very finely chopped green onion |
3/4 teaspoon salt |
1/2 teaspoon minced garlic |
1/2 teaspoon ground red pepper (cayenne) |
1/4 teaspoon white pepper |
1/4 teaspoon black pepper |
1/4 teaspoon dried sweet basil leaves |
1/4 teaspoon dried thyme leaves |
1/8 teaspoon dried oregano leaves |
1/2 lb mushroom, cut into 1/4 inch slices |
3 tablespoons very finely chopped fresh parsley |
french bread, pasta or steamed rice |
Directions:
1. In a large skillet melt 1 stick of the butter over high heat; when almost melted, add the green onions, salt, garlic, the ground peppers, basil, thyme and oregano; stir well.
2. Add the shrimp and saute just until they turn pink, about 1 minute, shaking the pan (versus stirring) in a back-and-forth motion.
3. Add the mushrooms and 1/4 cup of the stock; then add the remaining 4 tablespoons butter in chunks and continue cooking, continuing to shake the pan.
4. Before the butter chunks are completely melted, add the parsley, then the remaining 2 tablespoons stock; continue cooking and shaking the pan until all ingredients are mixed thoroughly and butter sauce is the consistency of cream.
5. Serve immediately in a bowl with lots of French bread on the side, or serve over pasta or rice.
|
|